Bean Stew Provencale - Böngryta Provencale

BEAN STEW PROVENCALE

Böngryta Provencale

Serves 4

1 tablespoon olive oil

5.3 oz finely diced celeriac (celery root)

1.1 lb diced potatoes

2 onions, cut in wedges

2 crushed garlic cloves

0.8 cup white wine

2 cups water

2 vegetable bouillon cubes

1 tablespoon chopped fresh thyme

0.8 cup creme fraiche

½ teaspoon salt

1/4 teaspoon cayenne

1 lb 12 oz mixed beans, canned

½ small lemon

Topping:

croutons

cherry tomatoes in wedges

thyme

Heat up some oil in a pot. Fry celeriac, potatoes, onions and garlic without coloring for about 2 minutes. Pour in wine, water and bouillon, put a lid on and boil for 20 minutes. Add thyme, creme fraiche and flavor to taste with salt and cayenne. Stir and gently turn in rinsed, drained beans when the stew is really heated through. Flavor to taste with lemon juice and top with croutons, tomatoes and some thyme.

Enjoy!

Bella

Clemenza's Stew - Clemenzas gryta

CLEMENZA'S STEW

Clemenzas gryta

Serves 4

3 garlic cloves

2 tablespoons olive oil

2 teaspoons sugar

1 tablespoon balsamic vinegar

2 cans crushed tomatoes,

each approx 14 oz

2 tablespoons tomato paste

0.2 cup red wine

2 tablespoons concentrated

veal fond

1 tablespoon Worcestershire sauce

14 oz salsiccia

10.6 oz small meatballs

salt, pepper

fresh basil

For serving:

pasta

salad

bread

Peel and thinly slice the garlic and sauté in a pot with oil without coloring. Add sugar and vinegar and sauté for another minute. Add crushed tomatoes, tomato paste, wine, fond and Worcestershire sauce and boil for about 30 minutes.

Cut the sausage in small pieces and add to the stew with the meatballs. Boil for 10 minutes. Flavor to taste with salt and pepper and sprinkle with basil. 

Serve with boiled pasta, salad and bread.

Enjoy!

Bella

Quick and Easy Pork Stew - Snabba köttgrytan

QUICK AND EASY PORK STEW

Snabba köttgrytan

14 oz to 1.1 lb fresh ham

(or lamb) in cubes

1 tablespoon butter or margarine

approx 1 lb crushed tomatoes

1 veal bouillon cube 

or approx 2 tablespoons veal fond

approx 0.8 cup water

½ to 1 teaspoon salt

1 to 2 crushed garlic cloves

1 teaspoon mortared caraway

2 tablespoons Dijon mustard

1 leek

approx 0.4 cup creme fraiche

For serving:

boiled rice

sliced tomatoes

Brown the meat lightly all around in fat in a frying pan or a pot, until slightly colored. Add the crushed tomatoes and bouillon cube or fond, water, salt, garlic, caraway and mustard. Cover with a lid and simmer for about 15 minutes. 

Trim and rinse the leek well, then cut in approx 3/4 inch pieces that you transfer to the pot. Simmer it all for 5 to 10 minutes longer. Dilute with more water if necessary and stir in the creme fraiche. Serve with extra creme fraiche, rice and tomatoes.

Enjoy!

Bella

Chili Con Carne with Dark Chocolate - Chili con carne med mörk choklad

CHILI CON CARNE WITH DARK CHOCOLATE

Chili con carne med mörk choklad

Serves 4

2 onions

2 garlic cloves

neutral oil for frying

2.2 lbs ground beef

1 fresh, red chili fruit

(use only ½ if you want

a milder taste)

3 tablespoons tomato paste

1 teaspoon paprika

some cumin

0.8 cup red wine

1 can crushed tomatoes,

approx 14 oz

1 can beans in tomato sauce,

approx 14 oz

salt, black pepper

1.7 oz dark chocolate, 70%

For serving:

boiled rice and/or baguette

Peel and finely chop onions and garlic. Fry the ground meat together with onions and garlic in some oil in a pot until crumbly. Split the chili fruit and finely chop it. Remove the pits if you don't want it strong. Add chili, tomato paste, paprika, cumin, wine, crushed tomatoes, beans in tomato sauce, salt and pepper. Simmer over medium heat for about 30 minutes.

Remove the pot from heat. Roughly grate the chocolate and stir it into the chili. Flavor to taste and add more salt and pepper if necessary. Serve with rice and/or bread.

Enjoy!

Bella

Fruity Chicken Stew with Mango and Coconut Milk - Fruktig kycklinggryta med mango och kokosmjölk

FRUITY CHICKEN STEW WITH MANGO

AND COCONUT MILK

Fruktig kycklinggryta med mango och kokosmjölk

Serves 4

Almost 2 lbs chicken thighs

rapeseed oil

salt, pepper

0.4 cup water

2 tablespoons concentrated

chicken fond

1 leek

2 garlic cloves

1 tablespoon fresh ginger

0.2 cup mango chutney

1 can coconut milk, approx 14 oz

8.8 oz frozen, thawed mango

Decoration:

0.4 cup roasted cashews

parsley

For serving:

boiled jasmin rice

roasted cashews

Wipe off the chicken. Brown on both sides in turns in a hot frying pan with 2 tablespoons oil. Flavor with salt and pepper and transfer to a pot. Rinse out the pan with 0.4 cup water and pour the juice in the pot. Add chicken fond and bring to a boil.

Trim, rinse and slice the leek. Peel and chop garlic and ginger. Add leek, garlic, ginger, mango chutney and coconut milk and simmer for about 40 minutes, stirring occasionally. Make sure the meat easily loosens from the bone so that the chicken is done.

Stir in the diced mango and flavor to taste. Decorate with roasted cashews and parsley and serve with jasmin rice and extra cashews.

Enjoy!

Bella

Rich Beef Stew - Mustig högrevsgryta

RICH BEEF STEW

Mustig högrevsgryta

Serves 4

3.3 lbs boneless beef chuck

3 carrots

2 onions

3 tablespoons butter

1½ tablespoons olive oil

3 tablespoons concentrated

veal fond

3 bay leaves

12 whole allspice berries

3 whole cloves

3 tablespoons flour

approx 4 cups water

1 teaspoon salt

some black pepper

Topping:

1 parsnip

2 carrots

5.3 oz small onions 

2 tablespoons butter

Decoration:

chopped parsley

For serving:

mashed potatoes

Trim the meat and cut in approx 1 x 1 inch cubes. Peel and cut the carrots in pieces. Peel and cut the onions in large wedges. Heat up butter and oil in a large pot and brown the meat in turns. Add carrots, onions, veal fond, bay leaves, allspice and cloves. Sauté it all for a few minutes. Sprinkle with flour and blend well. Add water just enough to cover the meat, salt and pepper. Bring to a boil and stir so it won't stick to the bottom of the pot. Skim. Put a lid on and simmer until the meat is tender, about 1½ hours.

Peel and slice the parsnip and fry it together with carrots and small onions over low heat until tender. Top the stew with this and sprinkle with parsley.

Serve with mashed potatoes.

Enjoy!

Bella

Fillet of Pork with Green Pepper and Apples - Fläskfilé med grönpeppar och äpple

FILLET OF PORK WITH GREEN PEPPER

AND APPLES

Fläskfilé med grönpeppar och äpple

Serves 4

1 lb 5 oz fillet of pork

1 + 1 + 1 tablespoon butter

salt, pepper

1 apple

1 onion

0.8 cup water

0.8 cup cream

2 tablespoons concentrated

veal fond

1 tablespoon soy sauce

1 tablespoon dried green pepper

1 tablespoon brandy

1 tablespoon Maizena

Decoration:

parsley

For serving:

potato wedges

small pickled gherkins (cornichons)

Trim and slice the meat, then brown on both sides in butter and flavor with salt and pepper. Take it up and set aside.

Split, core and cut the apple in wedges and fry just a little in the frying pan. Set aside for later. Peel and chop the onion and sauté in butter in the pan until it starts to tender. Add water, cream, fond, soy sauce, crushed green pepper and brandy. Bring to a boil. Add the meat and boil for 10 minutes. Thicken the sauce, flavor to taste and add the apple. Heat through and sprinkle with parsley.

Serve with potato wedges and cornichons.

Enjoy!

Bella

Salmon Stew with Chili Aioli - Laxgryta med chiliaioli

SALMON STEW WITH CHILI AIOLI

Laxgryta med chiliaioli

Serves 4

1 onion

1 carrot

4 potatoes

grated zest from 1 lemon

1 fish bouillon cube

1.2 cup water

1 tablespoon white wine vinegar

0.8 cup heavy cream

salt, peppar

14 oz fillet of salmon

0.2 cup chopped dill

8.8 oz un-peeled shrimp

Chili aioli:

0.4 cup mayonnaise

1 tablespoon olive oil

1 garlic clove

some paprika

some cayenne

For serving:

bread

Peel onion, carrot and potatoes. Chop the onion, roughly grate the carrots and dice the potatoes. Sauté it all in a pot with oil. Add lemon zest and bouillon cube and dilute with water, vinegar and cream. Bring to a boil and boil for 5 minutes. Flavor to taste with salt and pepper.

Cut the salmon in cubes and add them to the stew. Simmer slowly until the Salmon is done, about 5 minutes. Sprinkle with dill and peeled shrimp.

Chili aioli:

Mix mayonnaise, oil, crushed garlic, paprika and cayenne. 

Serve the aioli with the stew together with bread.

Enjoy!

Bella

Chicken Stew with Chantarelles and Apples - Kycklinggryta med kantareller och äpple

CHICKEN STEW WITH CHANTARELLES AND APPLES

Kycklinggryta med kantareller och äpple

Serves 4

1.1 lbs chicken thigh fillets

5 oz streaky bacon, sliced

1 onion

7 oz chantarelles

2 apples

1 tablespoon fresh tarragon

or 1 teaspoon dried tarragon

salt, pepper

1.2 cups semi-dry apple cider

1 tablespoon mustard

0.8 cup heavy cream

2 tablespoons concentrated

chicken fond

For serving:

rice

Trim the chicken and wrap a slice of bacon around each. Peel and slice the onion. Trim the chantarelles, cut the apples in wedges and core them. Chop the tarragon. Brown the chicken all around in butter. Flavor with salt and pepper. Transfer to a pot. Sauté onion and chantarelles in butter, add the apples and continue cooking until nicely colored.

Add it all to the pot together with tarragon and dilute with cider, mustard, cream and chicken fond. Boil for 15 minutes, flavor to taste with salt and pepper and serve with rice.

Enjoy!

Bella

Stew with Roots, Beans and Tomato - Rotfruktsgryta med bönor och tomat

STEW WITH ROOTS, BEANS AND TOMATO

Rotfruktsgryta med bönor och tomat

Serves 4

1 onion

1 garlic clove

2 tablespoons olive oil

1.1 lb crushed tomato

2 vegetable bouillon cubes

2 parsnips

2 carrots

½ celeriac (celery-root)

½ swede (rutabaga)

1 green squash

1 package large boiled white beans,

approx 13½ oz

salt, pepper

1 tablespoon fresh oregano

For serving:

sourdough bread

Decoration:

fresh oregano

Peel and chop onion and garlic. Sauté in a pot with olive oil over medium heat until the onion is tender and glossy. Add crushed tomatoes and bouillon cubes, bring to a boil and simmer for 3 minutes.

Peel parsnips, carrots, celeriac and swede and cut in pieces. Put them in the pot with the tomato sauce and simmer until they start to soften, 10 to 15 minutes. Split and cut the squash in pieces and add to the pot together with rinsed beans. Simmer the stew for 5 minutes and flavor to taste with salt, pepper and oregano.

Serve the stew with sourdough bread and decorate with oregano.

Enjoy!

Bella

Fillet of Pork Stew with Mushrooms and Spicy Sausage - Fläskfilégryta med champinjoner och kryddig korv

FILLET OF PORK STEW WITH MUSHROOMS

AND SPICY SAUSAGE

Fläskfilégryta med champinjoner och kryddig korv

Serves 4

1 lb 5 oz fillet of pork

4 tablespoons butter

1 teaspoon salt

some black pepper

1 onion

2 garlic cloves

10.6 spicy sausages of your choice

4.4 oz mushrooms (champignons)

1 small squash

1 teaspoon tarragon

0.8 cup water

0.8 cup white wine

0.8 cup heavy cream

2 tablespoons concentrated

chicken fond

2 tablespoons French mustard

1 tablespoon Maizena

Roast roots:

1.1 lb potatoes

10.6 oz yellow beets

10.6 oz carrots

10.6 oz parsnips

3 tablespoons olive oil

3 tablespoons finely chopped dill

Preheat oven to 437F.

Trim the meat and cut it in 3/4 inch thick slices. Heat up half of the butter in a frying pan. Brown the meat in turns and flavor with salt and pepper. Remove from heat. Peel and finely chop onion and garlic. Slice the sausages. Trim the mushrooms and quart the large ones. Cut the squash in half-moon slices. Heat up remaining butter in the frying pan. Sauté onion, garlic, sausage, mushrooms and squash. Sprinkle with tarragon and dilute with water, cream, chicken fond and mustard. Add the meat and bring to a boil.

Simmer it all for about 10 minutes. Thicken with Maizena stirred with some water and bring just to boiling point. Top with tarragon and serve with roast roots (see below). '

Scrub the potatoes and cut in wedges. Peel yellow beets, carrots and parsnips and cut in pieces, wedges or sticks. Spread it all out in a paper-lined roasting pan. Drizzle with oil and sprinkle with dill. Blend together. Roast just below the middle of the oven for about 35 minutes or until all is nicely colored and tender. Take out and decorate with chopped dill.

Enjoy!

Bella

French Chicken Stew with Parmesan Potatoes - Fransk kycklinggryta med parmesanpotatis

FRENCH CHICKEN STEW WITH PARMESAN POTATOES

Fransk kycklinggryta med parmesanpotatis

Serves 4

Chicken stew:

7 oz small onions

7 oz champignons

1 lb 8 oz chicken "clubs"

(drumstick and upper thigh

together)

salt, pepper

2 tablespoons butter

½ teaspoon dried thyme

3 tablespoon Dijon mustard

0.8 cup pale ale

1.2 cup heavy cream

2½ oz fresh spinach

fresh thyme for decoration

Parmesan potatoes:

1 lb 12 oz potatoes

0.4 cup cream

3 tablespoons chopped parsley

1 garlic clove

salt, black pepper

0.6 cup grated Parmesan cheese

Preheat oven to 437F.

Peel, split and cut the potatoes in wedges and boil for about 15 minutes. It should be almost tender. Drain well. Peel the small onions. Trim and split the mushrooms if they're large. 

Flavor the chicken with salt and pepper and brown on both sides in a frying pan with butter. Put in onions and mushrooms and sauté for a couple of minutes. Add thyme, mustard, beer and cream and bring to a boil. Cover with a lid and simmer slowly for about 20 minutes. 

Place the potatoes in a greased, oven-proof pan. Mix cream, parsley, grated garlic, salt and pepper and pour in the pan. Sprinkle with Parmesan cheese and cook in the oven until nicely colored, about 20 minutes.

Take up the chicken and let the sauce boil for a couple of minutes, uncovered. Flavor to taste with salt and pepper. Put the chicken back in and stir in the spinach. Sprinkle with thyme and serve with the Parmesan potatoes.

Enjoy!

Bella

Autumn Stew with Apple and Curry - Höstgryta med äpple och curry

AUTUMN STEW WITH APPLE AND CURRY

Höstgryta med äpple och curry

Serves 4

1.1 lb boneless ham

2 teaspoons Chinese soy sauce

1 chopped onion

3 sliced carrots

2 tablespoons butter

1 teaspoons salt

some black pepper

1 teaspoon curry

2 cups meat bouillon

2 tablespoons flour

0.4 cup cream

1 large, diced apple

Finely shred the meat and mix it with soy sauce. Brown meat, onion and carrots in butter. Flavor with salt and pepper and sprinkle with curry. Transfer it all to a pot. Rinse out the pan with some cold water and pour it over the meat and vegetables. Pour on enough bouillon to cover the meat. Cover with a lid and simmer for about 10 minutes.

Mix flour and cream and stir into the stew. Add diced apple and simmer for another 5 minutes.

Serve with boiled potatoes and broccoli, or some other boiled vegetable you like.

Enjoy!

Bella

Pork Stew with Apple - Mustig gryta med äpple

PORK STEW WITH APPLE

Mustig gryta med äpple

Serves 6

1 lb 10 oz boneless pork loin

salt, pepper

2 tablespoons butter

0.8 cup water

2 tablespoons concentrated

veal fond

0.8 cup heavy cream

1 tablespoon soy sauce

5.3 oz mushrooms (champignons)

5 oz streaky bacon, sliced

1 apple

parsley

For serving:

potato wedges

Shred the meat, sprinkle with salt and pepper and brown all around in a frying pan with butter. Transfer to a pot. Dilute with water, veal fond, cream and soy sauce, cover with a lid and simmer slowly for 30 minutes.

Trim and split the mushrooms and fry in butter. Take them up and add them to the meat. Fry shredded bacon until almost crisp in the frying pan. 

Core and dice the apple. Add to the pot and continue simmering for about 10 minutes. Flavor to taste with salt and pepper. Sprinkle with parsley and serve with potato wedges.

Enjoy!

Bella

Chicken Stew with Chantarelles and Bacon - Kycklinggryta med kantareller och bacon

CHICKEN STEW WITH CHANTARELLES AND BACON

Kycklinggryta med kantareller och bacon

Serves 4

3 chicken breast fillets

1 teaspoon salt

some black pepper

0.8 cup water

3 tablespoons concentrated

chicken fond

0.8 cup heavy cream

1½ tablespoons Chinese soy sauce

7 oz chantarelles

5 oz streaky bacon, sliced

1 apple

2 tablespoons finely chopped parsley

or oregano

butter for frying

Decoration:

7 oz chantarelles

fresh herbs

For serving:

roast root vegetables

Trim the chicken and cut the fillets in pieces. Flavor with salt and pepper and brown in butter in a frying pan until nicely colored. Transfer to a pot. Add water, chicken fond, cream and soy sauce. Boil for about 20 minutes.

Trim the chantarelles in butter in a frying pan. Take them up and fry the bacon until crisp in the pan. Core and dice the apple. Add chantarelles, bacon and apple in the pot and continue boiling for about 10 minutes. Flavor to taste with salt and pepper and add fresh herbs.

Decoration:

Fry the chantarelles in butter and sprinkle with salt and pepper. Distribute them over the surface together with parsley. Serve with roast roots.

Enjoy!

Bella

Easy-Made Chicken Stew with Mushrooms - Snabb kycklinggryta med svamp

EASY-MADE CHICKEN STEW WITH MUSHROOMS

Snabb kycklinggryta med svamp

Serves 4

1.1 lb chicken breast fillets

1 tablespoon Chinese soy sauce

1 onion

7 oz mushrooms (champignons)

1 tablespoon butter

1 teaspoon salt

some white pepper

0.8 cup water

2 tablespoons concentrated

veal fond

0.8 cup cream

2 tablespoons flour

Shred the chicken and mix with soy sauce. Peel and chop the onion and trim the mushrooms. Fry chicken, onion and mushrooms in turns in butter. Flavor with salt and pepper and transfer to a pot. Pour in water and fond and simmer for 7 to 8 minutes. Add cream mixed with flour and stir it in. Simmer for another 5 minutes.

Serve with boiled rice, tomatoes and a salad.

Enjoy!

Bella

Easy-Made Pork Stew Festive Style - Lättlagad festgryta

EASY-MADE PORK STEW FESTIVE STYLE

Lättlagad festgryta

Serves 4

1 lb 5 oz fresh, boneless ham

1 leek

1.2 cup meat bouillon

1 tablespoon soy sauce

½ teaspoon salt

some black pepper

4 tablespoons tomato paste

2 teaspoons tarragon

4.4 oz smoked ham

1 bunch radishes

1/4 cucumber

0.4 cup creme fraiche

Shred the ham, clean and trim the leek. Pour the bouillon in a saucepan together with soy sauce. Add the meat and stir, cover with a lid and simmer for about 15 minutes. Add leek, salt, pepper, tomato paste and tarragon. Simmer slowly for another 5 minutes.

Meanwhile, finely shred the smoked ham. Trim and split the radishes and slice the cucumber, then cut the slices in half. 

Stir in creme fraiche, smoked ham and cucumber in the stew. Simmer for a couple of minutes. Add radishes and heat up the stew before serving with potatoes or rice and a salad.

Enjoy!

Bella

Beef Stew with Mushrooms - Köttgryta med svamp

BEEF STEW WITH MUSHROOMS

Köttgryta med svamp

Serves 4

1 lb 12 oz beef

salt, black pepper

2 middle-sized onions

1 garlic clove

2 carrots

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon dried thyme

1 bay leaf

1 tablespoon flour

2 tablespoons tomato paste

0.8 cup red wine

0.4 cup water

2 tablespoons concentrated

veal fond

1 tablespoon balsamic vinegar

1 teaspoon cane sugar

Roast vegetables:

2 red onions

2 parsnips

1 butternut squash (pumpkin?)

2 tablespoons olive oil

7 oz mushrooms

2 tablespoons butter

2 tablespoons roughly chopped parsley

The meat should be room-tempered and cut it in smaller pieces and flavor with salt and pepper. Meanwhile, peel onion, garlic and carrots. Slice the onions, finely chop the garlic and cut the carrots in pieces. Heat up a large saucepan and add butter and oil. Brown the meat until nicely colored on both sides. Add onions and garlic and sauté for a couple of minutes until slightly colored. Flavor with thyme and bay leaf and sprinkle with flour. Add tomato paste. Stir occasionally.

Add wine, water, fond, vinegar and sugar. Bring to a boil to make the alcohol disappear. Cover with a lid and simmer slowly for about 1½ hours until the meat is really tender.

Vegetables:

Heat the oven to 392F. Peel onions and parsnips, cut the onion in wedges and cut the parsnip in pieces. Split the squash (pumpkin?) and remove the pips. Peel and cut in pieces. Place the vegetables in a roasting pan and drizzle with oil. Flavor to taste with salt and pepper. Bake the vegetables in the middle of the oven until nicely colored and tender, about 30 to 40 minutes.

Mushrooms:

Trim the mushrooms (preferably chantarelles) and cut the large ones in smaller pieces. Fry in a frying pan without any fat until most of the liquid has steamed off. Add butter towards the end and sauté until the mushrooms are slightly colored. Flavor with some salt and pepper and top with chopped parsley.

Top the stew with the mushrooms and serve with the oven-baked vegetables, bread and boiled potatoes if you wish.

Enjoy!

Bella

Kassler Pan from Toulouse - Kasslerpanna från Toulouse

KASSLER PAN FROM TOULOUSE

Kasslerpanna från Toulouse

Serves 4

1 lb 5 oz kassler (warm-smoked,

boneless loin of pork)

pepper

2 onions

1 cup cream

0.4 cup water

1 crushed garlic clove

2 tablespoons Dijon mustard

2 tablespoons fresh herbs,

e.g. tarragon, rosemary, thyme

2 apples

Decoration:

chopped green herbs

Cut the kassler in approx ½ inch slices. Brown in some fat on both sides and flavor lightly with pepper. Take them up. Peel and thinly slice the onions. Sauté until tender and glossy in some fat. Add cream, water, crushed garlic, mustard and herbs and allow the sauce to simmer for a few minutes.

Put the kassler in the sauce and boil it all for a few minutes. Flavor to taste and sprinkle with chopped fresh herbs. Serve with boiled rice and a salad.

Enjoy!

Bella

Veal Pan with French Mustard - Kalvgryta med fransk senap

VEAL PAN WITH FRENCH MUSTARD

Kalvgryta med fransk senap

Serves 4

1.1 lb brisket of veal

or shredded boneless ham

2 tablespoons butter

1 leek, sliced

2 teaspoons fresh, chopped

tarragon

1 tablespoon Dijon mustard

1 tablespoon flour

0.8 cup meat bouillon

0.4 cup low-fat creme fraiche

Brown the meat in a frying pan with butter and transfer to a pot. Add leek, tarragon and mustard. Sprinkle with flour and stir. Dilute with bouillon and creme fraiche. Cover and simmer for about 30 minutes and flavor to taste.

Serve with boiled pasta and a salad.

Enjoy!

Bella